No-Bake Pistachio Cookies

Instructions
1. Prepare the Base:

In a medium saucepan over low heat, melt the butter (or coconut oil) and honey together, stirring until smooth.
Remove from heat and stir in the vanilla and almond extracts.

2. Combine the Dry Ingredients:

In a large bowl, mix the rolled oats, chopped pistachios, almond flour, and salt.
Pour the warm honey mixture over the dry ingredients and stir well.

3. Shape the Cookies:

Scoop about 1 tablespoon of the mixture and roll into a ball. Flatten slightly into a cookie shape.
Place on a parchment-lined baking sheet.

4. Chill & Set:

Refrigerate for at least 30 minutes until firm.
If using white chocolate, drizzle melted white chocolate over the cookies once chilled.

5. Serve & Enjoy!

Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Tips:

Extra Crunch: Add 1/4 cup shredded coconut or chopped almonds.
Nut-Free Option: Swap almond flour for oat flour and use sunflower seeds instead of pistachios.
Make it Vegan: Use coconut oil and maple syrup instead of butter and honey.

These No-Bake Pistachio Cookies are soft, chewy, and irresistibly nutty—perfect for a quick snack or dessert!